WOK & GRILL

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Inspection history

1. Mar 13, 2026

   ✓

2. Feb 5, 2026

   ✕
   4 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

3. Jan 12, 2026

   ✕
   7 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Non food contact surfaces of equipment not clean
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

4. Feb 28, 2025

   ✕
   7 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Insects, rodents present
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Non food contact surfaces of equipment not clean